In a heavy oven-proof pot or 3 quart casserole pot, sauté bacon in one tbsp butter.
Once starting to crisp, add onion and celery, sauté one minute, add flour and stir to combine; add vegetable stock, reserved clam juice, heavy cream, bay leaf, the Rodelle Vanilla Beans along with the pods, and the potatoes.
Bring to just boiling, stirring often. Cover and remove to oven.
Bake for 20 minutes. Remove from oven.
Remove the Rodelle Vanilla Bean pods and the bay leaf.
Stir in the clams, and shrimp, then salt and pepper to taste. Place back in oven and cook for 15 more minutes.
